Garlic and Herb Ziti
This quick and comforting pasta dish combines tender ziti with a luscious Boursin cheese sauce, crisp asparagus, sweet peas, and smoky bacon. Bursting with fresh garlic and herb flavors, it’s a 15-minute meal that’s perfect for busy weeknights or a cozy dinner in ❄
Serves: 6-8
Time: 20 minutes including prep time
A bundle of asparagus
16 oz of ziti pasta (or 2 boxes of Banza pasta for extra protein)
4–6 pieces of thick-cut bacon or ½–¾ cup chopped pancetta
Half an onion, diced
3 cloves of garlic, grated
2 packages of Boursin cheese
½ cup of chicken stock
1 cup of pecorino romano cheese, grated
Italian seasoning, to taste
Dried parsley, dried basil, dried oregano, garlic powder, onion powder (to taste)
Salt and cracked black pepper, to taste
1 cup of frozen peas
Ingredients
Prepare the Ingredients:
Boil 8 cups of water in a large pot.
Dice the onion and trim the ends off the asparagus.
Cook the Bacon/Pancetta:
While waiting for the water to boil, fry the bacon or pancetta in a large skillet until crispy. Transfer the cooked bacon to a paper towel-lined plate and set aside. Leave about ⅓ of the bacon grease in the pan.
Blanch the Asparagus:
Once the water is boiling, add the asparagus and cook for 6 minutes. Transfer the asparagus to a bowl of ice water to stop the cooking process immediately. Set aside.
Cook the Pasta:
In the same pot of boiling water, cook the pasta according to the package instructions. Drain and set aside.
Prepare the Sauce:
In the skillet with the reserved bacon grease, sauté the diced onion over medium heat until golden brown.
Add the grated garlic and cook until fragrant, about 1 minute.
Add the Boursin cheese, chicken stock, and Pecorino Romano cheese to the skillet. Stir continuously until the sauce is smooth and creamy, about 4-6 minutes.
Season the Sauce:
Reduce the heat to a simmer and season with Italian seasoning, parsley, basil, oregano, garlic powder, onion powder, salt, and cracked black pepper to taste.
Combine the Ingredients:
Chop the bacon into small crumbles and cut the asparagus into thirds or fourths.
Add the bacon, asparagus, and frozen peas to the sauce. Stir until well combined and heated through.
Assemble the Dish:
Drain the pasta if you haven’t already and return it to the pot. Pour the sauce mixture over the pasta and toss to coat evenly.
Serve and Enjoy:
Serve hot, garnished with a sprinkle of Pecorino Romano cheese and cracked black pepper. Enjoy!
Tips from My Kitchen
Feel free to add any vegetables you like! Cook till tender before adding to sauce.
Enjoy cold the next day on a bed of arugula. This pasta retains all its flavor even cold and is dare I say even better!
Storage:
For the best flavor/texture, keep in an airtight container for 5-7 days in the fridge.
Freeze for up to 3 months for the best flavor.
Dietary Restrictions:
Dairy-Free: Boursin is a fabulous brand and makes an identical dairy-free garlic and Herb version of the cheese spread. Makes for the perfect solution! As for the pecorino ramano cheese you can replace it with nutritional yeast to taste.
Gluten-Free: I use Banza pasta in my own recipe so you're all set in that department. Otherwise, I'd say use your favorite gluten-free brand and cook according to the box instructions.